It always seems to sneak up on us. Clark County Fair dates are July 21-28, 2017. This year’s theme is “70th Fair…Our Legacy Lives On…The Best Is Yet To Come”. A lot is going on out at 4401 S. Charleston Pike, Springfield. Of course, Clark County has always had one of the best fairs in the state. Even back in 1947.

Improvements are implemented every year. This year is no different. One thing that changed is admission. This year general admission is $6. (a dollar less than last year.) That’s always a good thing. All the departments are still lively; look for new categories and contests as you think about exhibiting and getting your projects ready for a week of activity.

Soften yeast in water. Combine milk, sugar, shortening and salt. Stir to melt shortening. Cool to lukewarm. Add 1 cup flour and beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough. Beat well. Cover and let rise in warm place till double, about 1 ½ to 2 hours. Turn out onto lightly floured surface, shape as desired. Bake at 400 degrees for about 15 minutes in greased pans. (Note: Today we would warm the milk enough to melt shortening. This dough can be used for dinner rolls, bread, sweet rolls or sticky buns.)

Applesauce Cake

Mrs. Kathy Smith-blue ribbon-1971 fair

3 ½ cups cake flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

1 cup shortening

2 cups sugar

2 eggs

2 cups unsweetened tart stiff applesauce

2 cups seedless raisins

Sift flour, measure and sift 3 times with baking soda, cinnamon and salt. Cream shortening well and blend in sugar, beat in eggs, then applesauce. Add flour mixture gradually beating after each addition until well blended. Stir in raisins. Turn into buttered tube pan. Bake at 350 degrees about 1 ½ hours or until tested done with a toothpick. Cool before serving. This cake improves with age if kept in a bread box. (Note: Recipe typed exactly as written in old fair cookbook. Today we would wrap and refrigerate or store in cake tin with tight-fitting lid.)